A Very Rude Pear Tart

IMG_6861[1] I would be bringing dessert for a Saturday night dinner and was feeling uninspired until I went shopping. It’s Autumn, the first day of May and today at Queen Victoria Market apples and pears were plentiful. A pear and frangipane tart would be perfect.

IMG_6843[1]The pears were cheap ($1 kg) because they were second grade and in season. I bought lots to fill my big blue fruit bowl and reserved 4 for the tart. I love the voluptuous shape of pears…so sensuous, so female.

IMG_6887[1]…and once again I will take you back to the well used pastry post! But before you click here’s a little tip to get the pastry firmly pushed to the edges.

 

PEAR AND FRANGIPANE TART (for a 23 cm or 9 inch ) flan.

1 Quantity of sweet short crust pastry.

4 Pears

1 Lemon

Bowl of water (enough to cover peeled and quartered pears)

1/4 cup of warmed and sieved apricot jam.

FRANGIPANE (Almond filling)

125 gms (8 tablespoons) softened butter

75 gms caster sugar (1/3 cup)

2 eggs

120 gms (1 cup) almond meal

1 tablespoon plain flour

Set oven to 180 c (350 f)

IMG_6845[1]Peel, divide into quarters and core pears.

IMG_6844[1]Squeeze lemon into water and place pears inside, ensuring they are covered. This is called acidulating the water and will stop pears (or any fruit and veg prone to discolouring) from going brown.

IMG_6848[1]In a different bowl add softened butter ( a few seconds in the microwave if butter is hard) and caster sugar.

IMG_6850[1]Beat until thick and creamy.

IMG_6851[1]Add eggs.

IMG_6853[1]Beat until combined.

IMG_6854[1]Then add almond meal and flour.

IMG_6855[1]Mix until a smooth paste is formed.

IMG_6856[1]Spread this evenly over pre-baked, cooled pastry case.

I use this frangipane base for many fruit tarts. It works well with apples, sour cherries and any fruit that can withstand baking.

IMG_6941[1]Remove pears from water and pat dry. At this stage I realised I didn’t like the size of the big quartered chunks of pear so I cut them, again, into eighths. Some recipes use entire halves and push the pear into the frangipane…it’s up to you.

IMG_6858[1]Assemble the pear slices according to whatever takes your fancy! Place tart in oven for about 45 minutes until pears are soft and pastry is golden. This will vary with each oven so remember to keep checking before your pastry burns!

IMG_6860[1]When tart is done glaze the surface with warmed (microwaved) apricot jam.

IMG_6861[1]So here is this gorgeous little masterpiece… or is it? When I turned the tart the right way round to photograph it I suddenly became aware that it was looking like an anatomical drawing of girly bits…a term I’d never use when writing a sex scene…but one appropriate for this polite little post!

2002.10-PS-34_plate_PS9Looking at the tart I was reminded of one of the very controversial pieces of 70s installation art by Judy Chicago called the Dinner Party. It comprises a grand triangular banqueting table set with the names and appropriate place settings for her choice of 39 of the worlds most notable women. The plates are decorated with abstract butterfly designs symbolic of a vaginal central core.

I wonder what Emily Dickinson would have thought of Judy’s designs for her plate (above). I’m sure Emily would’ve much preferred a simple white plate and a slice of this rude tart for her afternoon tea?

Gotta love the seventies….

Cheers Anna x

Anna Buckley Books

Love you to read my books

The Lost Woman series follows the sexy adventures of Christina as she makes her way through a world of new media, design, fashion,  travel, and … men.
The complete series is available now at Amazon, Kobo, Google Books, Barnes & Noble and iBooks, both as eBooks and print books. They can also be ordered from any book store, or by mail order on the BOOKS page.

 

17 responses to “A Very Rude Pear Tart”

  1. What a perfect looking tart. I really like the frangipane flavor. I could eat it on its own. Love the step by step too. LMAO at the resemblance to the dinner party piece!! hahaha! Hilarious.

    Liked by 1 person

    1. Yeah, I love frangipane and could also eat it on its own! Have discovered the Dinner Party is on permanent show at the Brooklyn Museum…care to come and have a look with me when I’m in NYC?

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  2. You make that tart look so easy (pardon the pun) and I love a bit of 1970s art and social history thrown in to boot. x

    Liked by 1 person

    1. Thanks Ellen so nice to hear from you. Nothing better than an ‘easy warm pear tart’! Couldn’t help myself… and neither could you. What the hell would a psychologist make of all this???

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  3. Well, pairs are shaped like a voluptuous woman, so I guess it is natural for it to look like “woman bits” or a “Gina Tart”…lol!

    Liked by 1 person

    1. I think a ‘rude pear tart’ should be my new Drag Queen/Porn Star name! It lends itself to so much innuendo I could be a writer for Benny Hill!
      P.S.Happy Anniversary xx

      Liked by 1 person

      1. Lol! Yep!! Thanks. xx

        Liked by 1 person

  4. this looks so good!! I love desserts that have warm pears…yes! it does look very female in form …so does the avocado! both are so good for us gals!

    Liked by 1 person

    1. Hi Anastasia they are very good! Saw your gorgeous Fig and Fangipane Tart post. I think we will have to add figs to that list as well… x

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  5. Looks delicious! I might take take up the challenge and bake the tart for my Mother’s Day afternoon tea…and have a prize for the mother who can find the most interesting and original description for the shape I create on top with my fruit!

    Liked by 1 person

    1. I would like to see their response very much! When I added the central decoration it was a plump segmented pear. Only when the tart cooked and the fruit softened did the layers collapse and splay out (please don’t let me use those words in the next book!)…I couldn’t believe what the bloody thing looked like when I photographed it. But then again I do write erotic romance and have a very one track mind! x

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  6. Hehe I love the title of this post. A baker taught me to use the glass to even out the pastry but I’m amazed that I only have a few glasses that I can use for it. The others don’t seem to have flat bottom and straight sides.

    Liked by 1 person

    1. So true, got these from a hospitality supply place in Melbourne. You should try this pastry. It turns the whole tedious pastry process upside down. I’ve become a pushy old pastry tart…that could be my DRAG QUEEN name!?

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  7. I have to agree – if you turn the tart just the right way – uh huh. I liked that Judy Chicago place setting. I hadn’t seen it before but it’s beautiful.

    I can see why the pear tart inspired you! I hope the company liked it too.

    Nancy

    Liked by 1 person

    1. The company liked it very much. After a few wines the conversation got very rude too!

      Liked by 1 person

  8. Pears go so well with almonds. Beautiful pie. 🙂

    Liked by 1 person

    1. Thanks and yes they do. I make this tart with apples but lightly cook them off in butter first as it makes it easier to cut the finished tart. I’m thinking of doing it with the pears next time.

      Liked by 1 person

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